Fluffy blueberry and vanilla pancakes
These fluffy blueberry and vanilla pancakes combine sweet blueberries with a hint of vanilla for a light, airy breakfast. Perfect for brunch, they are easy to make and impressively delicious.
Cook time 42 min
Prep time 5 min
Ingredients:
1.50 cups milk (1% fat)1 egg
1 tsp vanilla extract
2 cups self-raising flour
1 tsp baking soda
1/3 cup sugar
1 tbsp butter
1 cup blueberries
Fluffy blueberry and vanilla pancakes are a delightful breakfast treat that combines the sweet and tangy flavor of blueberries with a hint of vanilla. These pancakes are light, airy, and perfect for a weekend brunch or a special morning meal. Follow this simple recipe to make a stack of delicious pancakes that will impress your family and friends.
Instructions:
- In a large mixing bowl, whisk together the milk, egg, and vanilla extract until well combined.
- In a separate bowl, sift together the self-raising flour, baking soda, and sugar.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. The batter should be slightly lumpy — don't overmix to ensure your pancakes stay fluffy.
- Gently fold in the blueberries, being careful not to crush them.
- Heat a non-stick pan or griddle over medium heat and lightly grease it with a small portion of the butter.
- Pour 1/4 cup of batter onto the pan for each pancake. Cook until bubbles form on the surface and the edges begin to look set, about 2-3 minutes. Flip the pancake and cook for another 2-3 minutes until golden brown and cooked through.
- Repeat steps 5 and 6, adding more butter to the pan as needed, until all the batter is used.
- Stack the pancakes on a plate and serve hot. Optionally, top with extra blueberries, a drizzle of maple syrup, or a dollop of whipped cream.
With their irresistible fluffiness and the sweet burst of blueberries in every bite, these vanilla-infused pancakes are sure to become a breakfast favorite. Serve them with a drizzle of maple syrup, a dollop of whipped cream, or simply enjoy them on their own. Whichever way you choose, these pancakes are a delicious way to start your day.
Fluffy blueberry and vanilla pancakes FAQ:
Cook the pancakes for 2-3 minutes on the first side until bubbles form on the surface and the edges look set. Flip and cook for another 2-3 minutes until they are golden brown.
You can substitute self-raising flour with all-purpose flour by adding 1.5 teaspoons of baking powder and a pinch of salt for every cup of flour used.
Yes, you can make the pancakes ahead of time. Store them in an airtight container in the refrigerator for up to 2 days or freeze them for longer storage. Reheat in a toaster or microwave before serving.
Pancakes are done when they are golden brown on both sides and a toothpick inserted in the center comes out clean. Bubbles forming on the surface also indicates they are ready to flip.
Fresh blueberries are ideal for this recipe. If you only have frozen blueberries, thaw and drain them before use, but note that they may make the batter a bit more watery.
Tips:
- Ensure your milk and egg are at room temperature before mixing to create a smooth batter.
- Do not overmix the batter; it's okay if there are a few lumps. Overmixing can make the pancakes tough.
- Let the batter rest for about 5-10 minutes before cooking to help the pancakes rise better.
- Use a non-stick pan or lightly grease your skillet with butter or oil to prevent sticking.
- Cook the pancakes on medium heat to ensure they cook evenly without burning.
- Gently fold the blueberries into the batter to prevent them from sinking to the bottom.
- Wait until bubbles form on the surface of the pancakes before flipping them to ensure they are cooked through.
- Serve the pancakes immediately for the best texture and flavor.
Nutrition per serving
8 ServingsCalories 220kcal
Protein 7g
Carbohydrates 40g
Fiber 1.58g
Sugar 13g
Fat 3.32g
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